Salt-Water Beef
Marinate beef shank, then simmer until cooked through and let cool. Slice, drizzle with sesame oil, and garnish with cilantro to serve.
Ingredients
beef shank
500 g
cilantro (washed)
100 g
salt (for marinating)
to taste
sugar (for marinating)
to taste
scallion (smashed)
to taste
ginger (smashed)
to taste
Sichuan peppercorn (for marinating)
to taste
cooking wine
to taste
sesame oil
to taste
Instructions
1
Marinating
Rub the beef shank with salt, sugar, and Sichuan peppercorns to marinate (one week in winter, 3 days in summer, turning it over 2 times during the process). Remove and rinse after marinating; wash the cilantro.
2
Cooking
Place the beef shank in a pot together with the smashed scallion, ginger, cooking wine, and an appropriate amount of water (enough to cover the meat). Cook until about 70% tender, then remove and let cool. Brush with sesame oil.
3
Plating
When serving, slice thinly and arrange on a plate. Drizzle with sesame oil and sprinkle with cilantro.
